CHOCOLATE TACOS
Steps:
- For the shells: Set a large wooden spoon on the counter so that the handle hangs over the edge. Weight the other end of the spoon down with a heavy book or heavy pan; you'll drape the warm shells over the handle to form your tacos.
- Place the egg whites, sugar, milk, vanilla and salt in a medium bowl and whisk together. Stir in the flour and butter until fully incorporated and the batter is smooth.
- Place a medium nonstick skillet or cast-iron pan over low heat. Scoop 1 generous tablespoon of batter into the skillet and spread into a thin even layer with a small offset spatula. Spread the batter quickly to form a nice round that's roughly 5 inches in diameter. Cook until the underside of the disc is browned and set, 3 to 4 minutes. Flip and continue to cook for 1 to 2 minutes.
- Lift the disc off the griddle and quickly and carefully lay it over the handle of the wooden spoon. Guide the shell with your hands to make sure the sides are even. This must be done quickly as the shell will begin to harden almost immediately after leaving the skillet. Hold the taco for a few seconds until it hardens and then leave it there to cool. Repeat with the remaining batter.
- These taco shells are best eaten the day they are made, but leftovers can be stored in an airtight container for up to 2 days.
- For the tacos: Bring a medium saucepan filled with a few inches water to a bare simmer. Place the chocolate in a medium heatproof bowl. Set the bowl over (not in) the simmering water. Cook until the chocolate is melted and smooth, stirring occasionally. (Alternately, place the chocolate in a medium microwave-safe bowl and microwave at 30-second intervals until smooth, stirring between intervals.)
- Dip the edges of a shell in the melted chocolate and sprinkle the chocolate with peanuts. Repeat with the remaining shells and allow to cool.
- Scoop some ice cream into the shells. Drizzle fudge sauce over the ice cream and sprinkle with some more chopped peanuts. Eat straight away, or place filled tacos in the freezer to enjoy later.
CHOCOLATE TACOS
Provided by Food Network
Categories dessert
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, combine the egg whites and sugar and beat with a whisk until light and fluffy, 3 to 5 minutes. Stir in the flour, salt, melted butter, cream and vanilla until combined.
- Preheat a large nonstick pan over medium-high heat. Spoon 2 tablespoons of the batter into the pan and, with a small offset spatula, spread the batter into an even 4- to 5-inch pancake. Cook on the first side until golden brown at the edges, 2 to 3 minutes. Flip and cook until golden brown on the reverse side, about 1 minute more. Remove from the pan and immediately hang the pancake over the handle of a wooden spoon to form the taco. Set aside to set, about 5 minutes. Repeat with the remaining batter.
- Dip the tacos in the melted chocolate and return to the wooden spoon. If making ahead of time, refrigerate until needed.
- Fill the tacos with the softened ice cream and garnish with the chopped pecans.
FRUIT FILLED CHOCOLATE TACOS
I have been making, quite often, Mirjam Dorn's Recipe #16520; they are so good! When I came across this recipe in Cooking Light (1994), couldn't resist posting and trying it. This is really for Mirjam--I would never have thought to try something like this, had I not tried Mirjam's Dessert Quesadillas. Thanks Mirjam! These are almost as good as your quesadillas.
Provided by Derf2440
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine flour, sugar, cocoa and next 5 ingredients in a medium mixing bowl, beat at medium speed of an electric mixer until smooth.
- Cover and chill 2 hours.
- Place an 8 inch nonstick frypan over medium heat just until hot.
- Pour 3 tablespoons of batter into pan, quickly tilt pan in all directions so batter covers bottom of pan in a thin film.
- Cook about 2 minutes.
- Flip tortilla and cook about 1 minute on the other side.
- Remove tortilla from pan, and drape over tine of a wire rack suspended over a large bowl.
- Cool 15 minutes.
- Repeat procedure with remaining batter.
- Arrange fruit in chocolate taco shells.
- Garnish with carambola, if desired.
Nutrition Facts : Calories 120.6, Fat 4.8, SaturatedFat 0.6, Cholesterol 0.1, Sodium 61.3, Carbohydrate 17.9, Fiber 1.1, Sugar 12, Protein 1.8
FRUITY DESSERT TACOS
Here's a dessert you can feel good about eating! Fresh fruit and zippy jalapeno make a tasty filling for sweetened tortillas. Fruit-flavored yogurt or honey can be drizzled over the tortillas if desired. -Diane Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Mix 2 teaspoons sugar and cinnamon. In another bowl, toss fruit with remaining sugar and, if desired, jalapeno., Coat both sides of tortillas with cooking spray. In a large skillet, cook tortillas until golden brown, 45-60 seconds per side., Remove from pan and dust immediately with sugar mixture. Top with fruit mixture; fold to serve.
Nutrition Facts : Calories 227 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 172mg sodium, Carbohydrate 43g carbohydrate (17g sugars, Fiber 5g fiber), Protein 5g protein.
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- 3. Coat a baking sheet with cooking spray. Using your finger, draw 4 (5-inch) circles on baking sheet. Spoon 1 tablespoon batter onto each circle, spreading to edges of circle using the back of a spoon. Bake at 400° for 6 minutes or until edges begin to brown. Loosen edges with a spatula; remove from baking sheet. Working quickly, gently drape each taco over suspended wooden spoons, gently shaping into a shell; cool completely. (Shells are delicate and should be handled carefully when shaped.) Repeat procedure to form a total of 8 shells.
- 4. Combine chocolate chips and oil in a microwave-safe bowl. Microwave at HIGH 1 minute or until chocolate melts, stirring after 30 seconds; stir until smooth. Gently spread about 1 teaspoon chocolate mixture on the top third of the outside of both sides of cooled shells, and sprinkle with about 1 teaspoon chopped peanuts. Spoon 1/3 cup ice cream into each shell. Drizzle remaining chocolate mixture evenly over ice cream; sprinkle evenly with remaining peanuts. Freeze for at least 30 minutes before serving.
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